Rick Stein’s moussaka is a hearty, comforting Greek classic featuring layers of tender lamb, silky eggplant, and a rich, cheesy béchamel topping. This version is inspired by the traditional dish Stein has championed, emphasizing deep, savory flavors from cinnamon and oregano, balanced by a creamy, golden crust. It’s a crowd-pleasing centerpiece that’s perfect for a weekend dinner or special gathering.
Ingredients
- 3 large eggplants (about 2 lb / 900 g), sliced into 1/2-inch rounds
- 1/4 cup (60 ml) olive oil, plus more for brushing
- 1 lb (450 g) ground lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or vegetable broth
- Salt and freshly ground black pepper, to taste
- For the béchamel:
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 4 cups (950 ml) whole milk, warmed
- 1 cup (100 g) grated kefalotyri or Parmesan cheese
- 2 large eggs, lightly beaten
- Pinch of ground nutmeg
Instructions
- Place the eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry with paper towels. This draws out bitterness and excess moisture.
- Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil on both sides and arrange in a single layer on baking sheets. Roast for 20–25 minutes, until soft and lightly browned. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the ground lamb and cook, breaking it up, until browned, about 5–7 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add the onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Stir in the tomato paste, cinnamon, and oregano, and cook for 1 minute.
- Return the lamb to the skillet. Add the crushed tomatoes, red wine, and broth. Bring to a simmer, then reduce heat to low and let it bubble gently for 20–25 minutes, until thickened. Season with salt and pepper. Set aside.
- For the béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the warm milk, and cook, stirring, until the sauce thickens and comes to a gentle boil, about 5–7 minutes. Remove from heat.
- Stir the grated cheese and nutmeg into the béchamel until melted. Let cool for 5 minutes, then whisk in the beaten eggs until fully incorporated.
- Assemble the moussaka: Spread half of the roasted eggplant slices in the bottom of a 9×13-inch baking dish. Top with all of the lamb mixture, then layer the remaining eggplant on top. Pour the béchamel over the top and spread evenly.
- Bake at 375°F (190°C) for 45–50 minutes, until the top is golden brown and the filling is bubbling. Let rest for 10–15 minutes before serving. The internal temperature of the lamb mixture should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines.
Tips
- If you can’t find kefalotyri cheese, use Parmesan or a mix of Parmesan and pecorino. The flavor will be slightly sharper but still delicious.
- Salting the eggplant is essential—it prevents the moussaka from becoming watery. Don’t skip this step even if you’re short on time.
- To make ahead, assemble the moussaka completely, cover, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the baking time if starting cold.
- Let the moussaka rest after baking. This allows the layers to set, making it easier to slice and serve neatly.
Serving Suggestions
Serve this moussaka with a crisp Greek salad (tomatoes, cucumber, olives, feta) and warm pita bread. A glass of full-bodied red wine, such as a Greek Agiorgitiko or a Syrah, pairs beautifully with the lamb and cinnamon.
Variations
- Vegetarian: Replace the lamb with lentils or a mix of mushrooms and zucchini. Sauté the vegetables with the same seasonings and proceed as directed.
- Potato layer: Add a layer of thinly sliced, parboiled potatoes at the bottom of the dish for extra heartiness.
- Spicy kick: Add a pinch of cayenne or a chopped chili to the lamb sauce for a subtle heat.
- Gluten-free: Use a gluten-free flour blend for the béchamel and ensure your broth is gluten-free.
Storage and Reheating
Store leftover moussaka in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 2–3 minutes, or in a 350°F (175°C) oven for 15–20 minutes, until heated through. You can also freeze the baked moussaka for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use beef instead of lamb? Yes, ground beef works well. The flavor will be less gamey, so consider adding a bit more cinnamon and oregano to compensate.
Do I have to fry the eggplant? No, roasting is a healthier and less messy alternative. It still gives you soft, flavorful slices.
Why is my béchamel lumpy? Lumps usually occur if the milk is added too quickly or the flour isn’t cooked long enough. Whisk vigorously and gradually add the milk to avoid this.
Can I make moussaka without eggs? Yes, you can omit the eggs from the béchamel. The topping will be slightly less set, but it will still be delicious.
How do I know when the moussaka is done? The top should be golden brown and the filling bubbling. If you insert a knife in the center, it should come out hot and the layers should hold together.
Can I use pre-sliced eggplant? Absolutely, just ensure they are about 1/2-inch thick. If they are thicker, adjust the roasting time accordingly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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